Japanese-style Curry

Ingredients

2 lb chicken thighs, diced
2 potatoes, roughly chopped
4 carrots, roughly chopped
1 onion, roughly chopped
2 packages curry mix
Salt
Black pepper

Cooking Directions

Start 2-3 cups of rice in a rice cooker.

Chop the vegetables and set aside. Dice the chicken thighs into 1/2-inch pieces, leaving the fat and skin on.

Pour some sesame oil into a large pot on medium-high heat. Add the chicken, and brown the sides.

Add the vegetables and cook until slightly tender.

Add 2-3 cups water and the curry mix. Break up the curry mix to help it dissolve.

Bring the mixture to a boil, then simmer for 20-30 minutes.

Remove from heat and wait to cool. Serve over rice.